Grilled asian sea scallops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Sea scallops; rinsed and dried |
| ¼ | cup | Apple cider |
| ¼ | cup | Light soy sauce |
| ¼ | cup | Balsamic vinegar |
| ½ | ounce | Sesame oil |
| 2 | Stalks scallion; chopped fine | |
| 2 | tablespoons | Fresh ginger root; minced |
| 1 | tablespoon | Hoisin sauce |
| 1 | large | Garlic clove; minced |
| 1 | medium | Jalapeno; minced |
| 1 | teaspoon | Hot pepper flakes |
| ½ | teaspoon | White pepper |
| 1 | dash | Kosher salt |
Directions
For the marinade, whisk the all wet and dry ingredients until blended, add green onions. Place scallops in a large plastic storage bag, pour marinade over the scallops. Put in refrigerator for 4 hours.
Remove scallops from plastic bag and place on paper towels to dry off the marinade before you light the grill. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. Wait until coals are gray and spread in a single layer for the direct heat method. Spray grid with non-stick spray and let grid heat over the hot coals (the hotter the grid, the less chance the food will stick). Place scallops on the grid or for best results use a greased vegetable & fish grill basket. The baskets are available at most department stores outdoor leisure departments. Grill for 3 minutes, baste with marinade and turn, grill 2-3 minutes, baste again with marinade until done. Scallops cook very quickly, it should take no more than 6 minutes of cooking time, total.
NOTES : For the finishing sauce bring remaining marinade to a boil on the stovetop for approximately 5-6 minutes. Serve on the side at the table.
Recipe by: The BarBeQue Man
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